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lemongrass paste

3.0

(32)

www.marthastewart.com

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Servings: 1

Author : Martha Stewart

Ingredients

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2 teaspoons extra-virgin olive oil6 shallots, finely chopped1 tablespoon freshly grated ginger3 cloves garlic, minced1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)1/4 cup water

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Instructions

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Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.